In the baking world, eggs have long played a crucial part in constructing desserts. Their proteins help give structure to breads, binding to pancakes, and richness to brownies. But there’s a new egg in town…the flax egg. Here are eight reasons you should dump the carton for the bag.
1) Price – a dozen eggs at the thriftiest markets usually runs about $3. For organic or free-range labels, and you can pay up to $6 or $7/ dozen. That’s more than 50 cents per egg. You can buy 4 pounds of organic ground flax meal for less than $12 through Amazon (BUY HERE). Given that one flax egg is about 1 tbsp of flax, and there are 70 tbsp in each pound, that’s about 4 cents per flax “egg”.
2) Spoilage – Remember when you went to go whip up a batch of brownies and you opened that egg carton to the lovely whiff of rotten? Yes, eggs have an expiration date. Flax meal, though, can last for months in your fridge. You can keep it in your freezer for even longer. Spoilage concerns are minimal.
3) Tasting-friendly – Because of fears of salmonella poisoning, the idea of tasting anything with raw eggs can throw off one’s appetite. However, when baking with flax, you don’t need to worry about this. You can taste your batter before it goes in the oven…and kids can happily lick all spoons and spatulas.
4) Fat, the good kind – Flax is loaded with the essential Omega-3 fatty acids. 1 flax “egg” has about 1.8 g of this Omega-3, without any of the saturated fat or cholesterol in chicken eggs. In fact, you know those “Omega-3” eggs you can buy? Guess what they’re feeding the chickens? Yep. Flax.
5) Fiber – Flax, like all plants, has fiber. 1 tbsp. has 11% of your daily fiber needs. Eggs, like all animal foods, has no fiber.
6) Earth-friendly – We can all picture the crowded, cramped chicken coops painted the media: clipped wings, no sunlight, consuming a lot of natural resources. Like any switch from animal to plants, Mother Earth will smile on you.
7) Flavor – Flax offers a subtle nutty flavor that can balance the sweetness of pancakes and muffins.
8) It’s easy – No more fishing out shells or broken yolks. Making a flax egg is as simple as mixing with hot water.
Substitute flax in baking recipes following this simple ration:
1 chicken egg = 1 tbsp. flax + 3 tbsp. warm water.
Stir together the flax and water, let sit for about 5 minutes until goopy and “egg-like”, then mix with your wet ingredients, following your recipe.
Here are some of my favorite uses for flax eggs:
Oatmeal Raisin Pancakes
Pumpkin Date Muffins